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Frijoles con Puerco




Source of Recipe


Playa las Tortugas


Recipe Introduction


This dish can be served as either an appetizer/dip or a side dish


List of Ingredients




11/2 pounds dried pinto beans

11/2 to 2 cups lard

11/2 pounds chorizo

20 to 25 fresh cola de rate chiles (rat's tail chiles), or several fresh chiles de arbol or red serrano chiles

1 small can jalapeo en escabeche (pickled in vinegar)

11/2 to 2 cups queso fresco or grated hard cheese such as Vella jack

Salt and freshly ground black pepper, to taste

Radish slices, lime wedges and cilantro sprigs for garnish

Recipe



Cover the beans with cold water and bring to a boil, then lower heat and simmer for 11/2 hours over a low to medium-low flame, adding water if necessary so the beans are covered. Add salt to taste and continue to simmer for a half hour.

Drain the beans and fry them in 3/4 cup of the lard; then mash them with the remaining lard, reserving two tablespoons for cooking
the chorizo.

Brown the chorizo in two tablespoons of reserved lard. Remove the browned chorizo and drain on a baking rack or paper towels, and use the same oil to fry the chiles to a golden brown color. Save the chiles as a garnish. A small amount of the oil may be saved and added to the bean and chorizo mixture in the next step. Check the spiciness of the oil first.

Mash the contents of the small can of jalapeos into a paste, draining off the excess vinegar. Combine the mashed beans and chorizo, as much of the jalapeo paste as desired, and up to one cup of the cheese in a large bowl, mixing well. Add some fried chile oil if desired.

Smooth the mixture in a bowl or pan that can be heated. Sprinkle a layer of remaining cheese on top, and stick the fried chiles partway into the mixture as a garnish, and add several cilantro sprigs. Heat until ready for serving; tortilla chips
can also be stuck into the heated mixture as a garnish and for dipping. Serve with sliced radishes and lime wedges on the side. Serves 8-10 as side dish or appetizer.